SPICY BUFFALO CHICKEN WRAPS
This recipe has a real kick and is one of my husband's favorites. Ready in a flash, it's easily doubled and the closest thing to restaurant Buffalo wings I've ever tasted in a light version. —Jennifer Beck, Rio Rancho, New Mexico
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, cook chicken in oil over medium heat for 6 minutes; drain. Stir in hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is thickened and chicken is no longer pink, 3-5 minutes., Place lettuce on tortillas; drizzle with ranch dressing. Top with chicken mixture and blue cheese; roll up.
Nutrition Facts : Calories 273 calories, Fat 11g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 453mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
SUNNY'S SPICY RANCH GRILLED CHICKEN SALAD WRAP
Steps:
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- Marinate the chicken. In a large plastic bag place chicken, Hidden Valley® Original Ranch® Dressing and hot sauce. Rest on the counter up to two hours or refrigerate overnight. If refrigerating, be sure to rest chicken at room temperature for up to two hours before grilling. Grill the chicken. Heat a grill pan to medium high. Remove chicken from marinade, removing excess marinade and discarding. Drizzle olive oil over both chicken breasts and season both sides with salt and pepper. Place smooth side down on the grill. Cook until chicken releases easily and grill marks show, about 5 minutes, then flip and cook 3-5 minutes more. Remove to a plate and rest while preparing the rest of the ingredients. Grill the carrots. Drizzle olive oil over carrot spears and season with salt and pepper. Place spears on medium-high grill and cook until limber and charred on all sides, about 10 minutes total. Remove to a plate. Make salad. In a large bowl add red onion, celery, lettuce, Hidden Valley® Original Ranch® Dressing and hot sauce. Chop cooled chicken and add to the bowl. Chop grilled carrots and add as well. Toss to combine. Make wrap. Place wrap on a flat surface and scoop 1 quarter of the salad into the center making sure to spread it across the center without touching the edges. Fold both ends in over the salad, then tuck the long end over and begin to roll tightly until done. Secure with a toothpick or wrap with parchment paper and aluminum foil. Refrigerate and serve chilled or at room temperature.
SPICY CHICKEN & AVOCADO WRAPS
Pan-fry lean chicken breast with lime, chilli and garlic, then pile onto seeded tortilla wraps. Cool before assembling if packing for lunch
Provided by Sara Buenfeld
Categories Lunch, Supper
Time 13m
Number Of Ingredients 9
Steps:
- Mix the chicken with the lime juice, chilli powder and garlic.
- Heat the oil in a non-stick frying pan then fry the chicken for a couple of mins - it will cook very quickly so keep an eye on it. Meanwhile, warm the wraps following the pack instructions or, if you have a gas hob, heat them over the flame to slightly char them. Do not let them dry out or they are difficult to roll.
- Squash half an avocado onto each wrap, add the peppers to the pan to warm them through then pile onto the wraps with the chicken, and sprinkle over the coriander. Roll up, cut in half and eat with your fingers.
Nutrition Facts : Calories 403 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 0.8 milligram of sodium
SPICY CHICKEN LETTUCE WRAPS
This is one of my go-to meals when I want a fun dinner. I love the spicy Asian flavors against the cool lettuce and the added crunch of peanuts and water chestnuts. -Brittany Allyn, Nashville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle chicken with pepper. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and set aside., Stir-fry onion and peppers in remaining oil for 5 minutes. Add the water chestnuts, mushrooms and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add stir-fry sauce and soy sauce. Stir in chicken; heat through., Place 1/2 cup chicken mixture on each lettuce leaf; sprinkle each with 1-1/2 teaspoons peanuts and 1/4 teaspoon cilantro. Fold lettuce over filling.
Nutrition Facts : Calories 303 calories, Fat 12g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 981mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 4g fiber), Protein 32g protein.
SPICY CHICKEN WRAPS
I am addicted to these, and can not stop eating them. So delicious! I'm sure there are a lot of chicken wrap recipes, but had to share! I love it hot, I cook the chicken with hotsauce and BW3 Blazin (yes that's the hottest sauce-yummy!).
Provided by anonymous
Categories Lunch/Snacks
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet, add about a tablespoon or more of extra virgin olive oil.
- Start to saute onions, for about 3 mins on medium heat.
- Add chicken and dash pepper in skillet. Add a splash of extra virgin olive oil. Continue to saute on med-med/low heat.
- Add some hot sauce to the skillet, mix and cover. Continue to cook until chicken is cooked through and onions are tender.
- Sprinkle tortilla with shredded cheese, leaving about 1/2 inch border.
- oLayer chicken mix, more hot sauce, lettuce and tomatoes. Fold tortilla.
- Spray tortilla with cooking spray and sear in frying pan for 1-2 mins each side.
- Opt>Top with sour cream.
- *Variation* Add cooked mexican rice to tortilla.
Nutrition Facts : Calories 977.9, Fat 37.9, SaturatedFat 10.4, Cholesterol 185.6, Sodium 1093, Carbohydrate 81.4, Fiber 6.5, Sugar 7.1, Protein 73.8
SIMPLE SWEET AND SPICY CHICKEN WRAPS
Honey and salsa come together to make an easy summer meal that will rock your taste buds!
Provided by Nuclear Rich
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed.
- Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.
- Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
- Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves.
- Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 44.7 g, Cholesterol 57.1 mg, Fat 22.6 g, Fiber 3.6 g, Protein 26.6 g, SaturatedFat 4.2 g, Sodium 791.1 mg, Sugar 7 g
HOT AND SPICY CHICKEN WRAP
Spice things up a bit with this Hot and Spicy Chicken Wrap. Top tasty buffalo chicken with MIRACLE WHIP Hot 'N Spicy Dressing in this delicious recipe.
Provided by My Food and Family
Categories Chicken
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Spread tortilla with dressing.
- Top with remaining ingredients; roll up.
Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 1070 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
FOLDED HOT CHICKEN WRAPS RECIPE BY TASTY
Here's what you need: Walmart Chicken Breast Tenderloins, kosher salt, all purpose flour, cornstarch, baking powder, buttermilk, hot sauce, large egg, vegetable oil, cayenne pepper, brown sugar, garlic powder, smoked paprika, freshly ground black pepper, flour tortillas, shredded iceberg lettuce, bread and butter pickles, mayonnaise, reserved frying oil
Provided by Walmart
Yield 8 wraps
Number Of Ingredients 19
Steps:
- Make the fried chicken: Cut the Walmart Breast Tenderloins into 1-inch (2.54 cm) cubes and season evenly with ½ teaspoon salt.
- In a shallow bowl, stir together flour, cornstarch, baking powder, and ¼ teaspoon salt until combined. In a separate shallow bowl, whisk together the buttermilk, remaining ¼ teaspoon salt, hot sauce, and egg until smooth.
- Working in batches, coat the chicken in the flour mixture, then in the buttermilk mixture, then again in the flour mixture. Set on a plate while you heat the oil for frying.
- Fill a large, high-walled cast iron skillet with about 2 inches of vegetable oil. Heat over medium-high heat until the temperature reaches 360-375°F (182-190°C). Set a wire rack on top of paper towels.
- Working in batches to avoid overcrowding the pan, fry the chicken in the hot oil for about 3 minutes on each side, or until deep golden brown and cooked through. Transfer to the wire rack to drain. Reserve the frying oil.
- Make the hot spiced oil: In a large bowl, whisk together the cayenne, brown sugar, garlic powder, paprika, and black pepper. Carefully pour in ½ cup of the reserved frying oil and whisk to combine.
- Working in batches if necessary, toss the fried chicken in the spiced oil until evenly coated, adding more oil if the mixture gets too thick. Return to the wire rack and let cool enough to handle.
- Assemble the wraps: Roughly chop the chicken.
- Set a tortilla on a cutting board. Use a knife to cut from the center of the tortilla down to the bottom edge. Scoop about ¼ cup of the chopped chicken onto the bottom left quadrant of the tortilla, to the left of the cut. Working clockwise, add ¼ cup shredded lettuce to the top left quadrant, 2 tablespoons chopped pickles to the top right quadrant, and drizzle or spread 2 teaspoons of mayonnaise over the bottom right quadrant. Starting from the bottom left and working clockwise, fold each quadrant over the next, pressing gently after each fold.
- In a large nonstick skillet, heat 1 tablespoon of the reserved frying oil over medium-high heat. Working 2 at a time and adding more oil between batches, fry each wrap on both sides for 1-2 minutes, until golden brown, being careful to keep the fillings inside.
- Serve warm.
- Enjoy!
HOT AND SPICY AFRICAN CHICKEN STEW WRAPS
This is a type of Ethiopian chicken stew, very hot, spicy and tasty. Perfect for winter! Usually Ethiopian food is served with injera but it is tricky to make and rather filling, so I've substituted hot buttered chapattis, with the stew wrapped up inside. The ingredients under the title "Berbere" compose the Berbere spice mix. It makes quite a bit, but we only use 2 teaspoons for the recipe. Keep it for another recipe!
Provided by becy959
Categories Chicken
Time 3h50m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Place chicken in dish and cover with lemon juice and salt.
- Marinate in fridge for 30 minutes.
- Chop onion and garlic.
- Cook in a large heavy pot in the olive oil til soft.
- Add 2 tspn of Berbere mix, ginger, nutmeg, cardamom and stirfry for 1 minute.
- Add wine, stock and tomato paste and bring to simmer.
- Add chicken and marinade mixture.
- Bring to boil, then reduce to simmer.
- Simmer at very very low temperature with lid on for 3 hours, stirring frequently and ensuring stew doesn't dry out or stick to bottom.
- Add coriander.
- Melt butter in frypan.
- Cook chapattis quickly turning so they puff up.
- Fill chapattis with stew and wrap.
Nutrition Facts : Calories 514.9, Fat 21.9, SaturatedFat 7.3, Cholesterol 226.4, Sodium 1593.1, Carbohydrate 21.7, Fiber 4.9, Sugar 8.6, Protein 55.4
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